- Join the Green Restaurant Revolution — Monday, May 18, 12:00 p.m.-1:30 p.m. — Ted Turner and George McKerrow, co-founders of Ted's Montana Grill will host a discussion about their top-down initiative creating a green and sustainable restaurant chain. The session will be moderated by Chris Koetke, dean of The School of Culinary Arts, Kendall College.
- Building Green: Subway's Eco-Store — Saturday, May 16, 2:00 p.m.-3:30 p.m. — Hear the results of Subway's Eco-Store test model from Brad Davis, equipment manager, IPC Subway, and Tina Fitzgerald, director of produce and social responsibility, IPC Subway. The session will be moderated by Jeffrey Clark, consultant to US EPA's ENERGY STAR program.
- Save Water, Save Money — Sunday, May 17, 10:00 a.m.–11:30 a.m. — The session will provide an overview of all the ways restaurant operators can lower water utility bills, presented by Don Fisher of Fisher-Nickel Inc., and Food Service Technology Center, and Jeffrey Clark, ICF International and the EPA's WaterSense program. Christopher Moyer, manager of National Restaurant Association Conserve: Solutions for Sustainability, will moderate the session and provide an overview of the association's initiative.
- The Brand Impact of Going Green — Monday, May 18, 2:00 p.m.-3:30 p.m. — Moderated by Rudy Miick, FCSI, Miick & Associates, this panel will include: Kathleen Seelye, FFCSI, LEEDS, managing partner, Ricca Newmark Design; and Jeff Harvey, president & CEO, Burgerville. Presented in cooperation with Foodservice Consultants Society International.
The NRA launched its Conserve: Solutions for Sustainability initiative and Web site more than a year ago to encourage and assist restaurant operators looking to increase their environmental efforts.